Coffee-infused Chili
Time needed
15 min preparation
+
1 hour cooking
Serving Size / Yield
8 servings
Ingredients
- 1 tablespoon olive oil
- 1 chopped onion
- 2 chopped carrots
- 1 chopped stalk celery
- 3 ½ minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 10 ounces mushrooms
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 tablespoons cocoa powder
- 1 teaspoon espresso powder
- ¼ cup brewed coffee
- 1 pound ground beef (or turkey)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 can diced tomatoes
- 2 cups vegetable stock
- 1 can drained black beans
- 1 can drained pinto beans
- Sour cream
- Shredded cheese
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Directions
In a large pot, heat the oil over medium heat and then add the carrots, onions, and celery. Sauté briefly and then add the mushrooms. Add the garlic and cook for 1 minute. Then add the oregano, cumin, and chili powder and stir the pot. Increase the heat and add the meat. Cook until it is browned and break the meat up with a wooden spoon. Add the cocoa powder, espresso powder, salt, pepper, tomato paste, and brewed coffee. Stir everything together and add the tomatoes and stock. Bring to a boil before reducing the heat. Simmer for 45 minutes and stir occasionally. With 15 minutes left, add the beans. Serve with shredded cheese and sour cream.
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